Tofu. It's a spongy, cheese-like food made by curdling hot soymilk with a coagulant such as calcium chloride. Sound appetizing? To many vegans it does! From dining hall renovations to soy and tofu packed meals in the vegan sections, UNH dining services has begun to accommodate for the animal-friendly appetites of its vegan students. Whether they watched PETA's "30 reasons why you should be a vegan" video, or they came across the pamphlets in the MUB on animal cruelty, a growing number of students are exploring vegetarianism and veganism. This decision not only affects a student's diet, but also the availability of food for them to eat. Any vegetarian can order a veggie sub from JP's Eatery or an iced chai from Breaking New Grounds, but vegans choose not to consume egg or dairy products either. This means no chocolate, cheese, omelets or milkshakes. Until now, it was a diet that few could stick to because of a deficiency in vegan-friendly menus. With the consistent increase in veganism across the UNH campus, restaurants and food carts have started to accommodate different eating styles into their everyday selections. The Organic Gardening Club (OGC) even sponsored a vegetable cart by Spaulding Hall every Wednesday during growing season. The OGC's farm off of Mast Road grew everything for sale on site. When students feel the need to feed, the dining halls are generally the venues of choice due to the pre-paid meal plans. Over the past few years, vegetarians have found plenty to eat; however, many vegans, who don't consume eggs or dairy, are still hoping for more change in the future. Whether students are vegans, vegetarians or just simply prefer an organic meal to a boxed one, members of the UNH Dining Services have noticed the trend and are doing their best to give people with different eating habits something to fill up on. Casey Comiskey graduated from UNH in May and said that a few years ago, Philbrook was the only dining hall that offered a vegan selection. The meals weren't always perfect, but Comiskey says it was nice to know he could go there and find something edible. "My only complaint was that [the chefs] had no idea how to cook tofu," said Comiskey. He said that he was usually very impressed with the efforts of the dining halls and only wishes there had been more attempts at vegan desserts. According to Dave Hill, Dining Hall Manager at Holloway Commons, finding vegan dessert recipes is one of the major projects he and his interns are currently working on. "We really want to find recipes with broader appeal for everyone," said Hill. Along with ongoing research, there have been some key renovations made in the dining halls to completely separate the vegan food sections from the others. "I think it's really about awareness," said Hill. "It was a very big initiative last semester to make a strictly vegan area." Hill said the move was very successful and that the vegan and organic trends are continuing to grow, meaning the dining halls will continue to look for new food ideas. The vegan areas are also getting people to try new things that they may never have wanted to spend the money on in a food store. Hill says it's a great thing because in the end, it's healthier eating. "I don't prepare anything I wouldn't eat," said Hill, "and it's always nice to be able to heighten awareness about new and healthier food options." Holloway Commons has recently added a large vegan section to their dining hall. Cait Dooley, who was a two-year vegan, but turned to vegetarianism, said the only thing they have to do now is label the food. "It's hard to know exactly what you're eating sometimes," she said. "You don't always know if a food is vegan or vegetarian and what's in it." Dooley, a sophomore, prefers to eat at Philbrook while on campus. When she's back home in Massachusetts, she usually shops at places like Trader Joe's, a food market that offers soy, tofu, gluten-free foods and organic fruits and vegetables. "If I have some spare cash on me," said Dooley, "I'll buy things from Durham Market Place's health food section or the OGC cart." Last week she purchased some homegrown tomatoes and says the OGC prices are less than a regular store's organic produce, which is nice for students who are on a budget. Rochelle L'Italien is a Promotions and Nutrition Coordinator for UNH Dining Services. L'Italien, along with David Hill, said the department gets together with the OGC every summer and discusses what fruits and vegetables the dinging halls can get from the student farmers. "We usually look at what's in season and purchase produce based on the quality," said L'Italien. Hill and L'Italien say that the Local Harvest Dinner that was held two weeks ago in Philbrook was a huge success and might open up new possibilities for vegan and organic meals that students could see year-round in the dining halls. Hill said the event was organized so that local farmers could spotlight their produce, free ranged meats and organic recipes, while also forming relationships with the University's dining departments for future events and commerce. On the menu were various types of vegan dishes such as spinach- and tofu-stuffed organic tomatoes and braised organic root vegetable stew. Non-vegans enjoyed a full assortment of Bison burgers, Elk kielbasa, free-ranged chicken cacciatore and marinated farm-raised venison. "It was funny to see the faces that some of these local chicken farmers made when we told them we needed at least 100 chickens for the dinner," said Hill laughing. "If a farmer were able to do that and have UNH as its main buyer, that would be excellent for both involved." The dinner menu was not only loaded with exotic meals, vegan desserts and organically produced veggie appetizers and soups, but it also provided the local farmers and producers some advertising. "Every food item listed," says L'Italien, "has the name of the farm it came from, and in which city or state the farm is in." Hill says there are many benefits to buying things locally or making homemade items instead of having them shipped in. The dining halls are now making homemade pizza dough instead of buying it from a manufacturer, saving them about $50,000 a year. "That much money really comes in handy when you're planning events like the Local Harvest Dinner," said Hill. "Plus, with us producing it here, we can make things like wheat dough, which is healthier." The dining areas around campus are continuously trying new recipes and food ideas in an effort to find more acceptable options for students with specific diets. Most vegans in the dining halls these days will tell you the changes made thus far have been significant and appreciated.
UNH caters to wider array of eating styles
Published: Monday, November 28, 2005
Updated: Sunday, September 6, 2009 10:09
Be the first to comment on this article!